Albóndigas y Patatas al Horno

Ingredientes

• 1 serving of Turkish Meatballs
• 5-6 medium size Yukon Gold potatoes* (washed under called water (no need to peel))
• 2 teaspoon kosher salt (divided)
• 1/2 cup cherry tomatoes (sliced thinly)
• 1/2 cup peppers (sliced thinly)
• 3 cloves of garlic (minced)
• 1/2 cup of Italian parsley (chopped plus more as garnish at the end)
• 2 tablespoons butter (cut into small cubes)
• 1/2 cup tomato sauce
• 1/4 cup water

Preparación

1. 1

   Pre-heat the oven to 450 F degrees.

2. 2

   Prep your Turkish meatballs as directed in the recipe. Roll them into balls. For a 10-inch plate that is 2-inches wide, you will need 21 meatballs.

3. 3

   Slice each potato into 1/2 -inch thick slices. Season each slice with 1 1/2 teaspoons of kosher salt.

4. 4

   Place a slice of potato in the palm of your hand and put a meatball on top. Shape the meatball in a way that will be similar to the size of the potato. Place it on a large plate and continue with the rest of the potato slices and meatballs.

5. 5

   Arrange the potato slices and meatballs like I did in the video above, starting from the outer corners and ending in the middle. For a 10-inch plate, you should have 17 meatballs+potatoes and 3-4 in the middle.

6. 6

   Garnish with cherry tomatoes, peppers, garlic, and parsley. Spread cubed butter on top.

7. 7

   Mix tomato sauce, water, and rest of the salt in a cup. Pour the mixture over the meatballs and potatoes.

8. 8

   Cover it first with parchment paper and then with aluminum foil. Bake in the preheated oven for 55 minutes. Then remove the parchment paper and aluminum foil and bake for another 20 minutes.

9. 9

   Sprinkle it with more parsley and serve.